I know that I've said that I don't like chicken but there are times that it is a simple must have. It's not that I don't like chicken, it's simply that I would never, ever, ever order it when out at a restaurant or fast food or just about any place outside the house. We however do eat it at least once a week, whether we want to or not. I decided that I would get it out of the way early this week and have it on Sunday. Since I just purchased a brand spanking new BBQ, the other one died in a fit of exasperation, I wanted to slap a meal on it. We BBQ'd steaks yesterday so why not some chicken legs and thighs today. Here's the thing, I really, really don't like the breast meat, no I don't know why. My son however only likes to eat the breast meat yet he has never and I mean never tried any other part of the chicken. Since I am on a kick to get him to expand outside his narrow eating behavior, I was a mean mom and didn't buy any breasts. He did shoot me the stink eye when he saw the meat out thawing but had the grace not to say anything. I call it "grace" but it was more he just didn't know how to voice his objection without sounding like a spoiled brat. I'm gonna count that as a win for mom. Booraw.

Recipe:

This sauce was enough for the what you see above. Go ahead and double or triple as you see fit.

Sauce:

1/2 cup Ketchup (I use the kind with sugar and not cornsyrup, not sure if that makes a difference)1-2 TBSP Sriracha Sauce (depending on how spicy you like it)1 TBSP Brown Sugar1/4 cup Syrup (maple, I used the fake stuff)1 TBSP White Vinegar1 TSP Yellow Mustard

First off, I don't sauce until the chicken is just about done. Then I sauce the side that is up and do not turn it over just yet. I wait at least 10 minutes with the lid closed. I want the sauce to get hot and start to stick to the chicken. Then I turn it over and sauce the other side, wait 10 minutes. Then turn sauce again and wait just a few minutes, turn sauce and done. I do put a rub on chicken about 2 hours before hand. You can see it under the sauce in the picture above. It's not a lot of rub, this is "rub o'lite". Just enough to cook the chicken by. My flame, as mine is gas, was at a medium low. The temp on the outside read 350 degrees F. Do not turn over or keep moving it around. Just place it and let it cook. It should take at least 20 minutes or more per side to cook at this lower temp but it also won't burn.

Very light on the rub. Also, the chicken should be about room temp when you throw it on the grill.

This was the best chicken that I have made on the BBQ. I had forgotten about this recipe until going through my list from last summer. If I had thought ahead, I would have made coleslaw with it but plumb forgot when the food shopping was a thing. The corn made it home though which was a good thing.

Look at this thing of beauty, oh so good.

I hope you like this recipe, if you try it leave me a comment. Even if you don't try it, leave me a comment!